Ingredients:
4 large eggs
Ground black pepper, to taste
150g (approx. 1 ½ cups) shredded cheese (your choice, but cheddar works well)
½ teaspoon dried oregano
Fresh parsley, chopped, for garnish
1 medium tomato, sliced
100g (approx. 1 cup) mozzarella cheese, sliced
1 large flour tortilla
Instructions:
Heat a non-stick frying pan over medium heat. Do not add oil or butter as the pan is non-stick.
Crack the eggs gently into the pan, spacing them out evenly. Season with salt and pepper to your liking.
Sprinkle the shredded cheese evenly over the eggs, and add the dried oregano for that herby touch.
Cover the pan with a lid and let it cook for about 2-3 minutes, or until the eggs are cooked to your desired doneness for sunny-side up.
Place the flour tortilla on top of the eggs, gently pressing down so the tortilla sticks to the cheese.
Carefully flip the whole tortilla and egg combo with a spatula, so the tortilla is now on the bottom. Cook for an additional 2 minutes to crisp up the tortilla.
Arrange the slices of tomato and mozzarella on top of the eggs.
Cover with a lid again and cook for 2 more minutes, or until the mozzarella has melted and the bottom of the tortilla has turned golden brown.
Slide onto a plate, garnish with freshly chopped parsley, and enjoy your quick and delicious tortilla-covered sunny-side up eggs!
Serve immediately for the best experience and say “Bon appetit!” as you savor this delightful breakfast.